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1
Heat oven to 400.
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2
Place the pie pastry in a 9- or 10-inch tart pan with a removable bottom.
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3
Line the pastry with a sheet of aluminum foil and add pie weights, rice or dried beans.
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4
Place in the oven and bake until the edges are firm, about 10 minutes.
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5
Remove the foil and the weights and bake until the bottom is opaque, about 2/3 minutes.
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6
Remove and set aside to cool.
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7
Over an open flame or on a grill, roast the pepper until it is charred.
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8
Place it in a plastic bag for 10 minutes, then peel and remove the seeds and the ribs.
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9
Dice the pepper and set aside.
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10
Reduce the oven to 375.
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11
In a frying pan, melt the butter over medium-high heat.
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12
When it has melted, add the shallots and the corn and saute just until the shallots are translucent, about 1/2 minutes.
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13
Remove and set aside.
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14
In a bowl, combine the eggs, milk, salt and pepper and beat with a whisk to blend.
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15
Add the oregano and the reserved corn and shallot mixture.
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16
Squeeze the peppers to remove any excess liquid and add to the bowl.
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17
Pour the mixture into the tart pan and bake until slightly puffed and a knife inserted into the middle comes out clean, about 25-30 minutes.
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18
Remove to a rack and let cool a minimum of 15-20 minutes before serving.
